Have you ever walked into moms kitchen to be greeted by that smell of fresh bread, olive oil and roasted garlic? AMAZING, isn’t it? Growing up in Jersey, all the Italian specialties were common and VERY welcomed in my household (even though we’re not Italian but everyone else in Jersey seems to be). In fact, Italian food is my favorite type. It focuses on few but fresh, flavorful, ingredients rather than more ingredients than you can count. I can’t help but fall in love with the traditional aspects of Italian recipes and all of the history they hold.
There’s nothing more comforting to me than a casual Italian appetizer that offers a savory blend of herbs, butter, cheese and tomatoes. But this recipe? It takes it to another level. I haven’t tasted a caprese bread I love more than this. I put my own twist on it by creating a butter spread rather than butter topped with seasonings and let me tell you – it made all the difference (sorry mom)! So, if you’ve been tasked with bringing an appetizer, get ready for the compliments.
What You’ll Need:
- Fresh Italian Bread
- Butter
- Garlic Cloves
- Olive Oil
- Mozzarella Cheese
- Basil Leaves
- Balsamic Glaze
- Salt
- Pepper
How You’ll Make It:
Preheat the oven to 400 degrees F. Take your fresh Italian bread and cut it in half, lengthwise. Sometimes I even quarter it. Place the bread halves center up on a baking sheet. Next, make your butter spread. I always use Kerry Gold since its got such a smooth, buttery flavor that you just don’t get with store brands. Remember, quality of ingredients has a large impact on the flavor! I blend 7 tbsp butter with about 5 cloves minced garlic (and a bit of salt if you are using unsalted butter) to create a spread. Add a few dashes of garlic powder if you really want that garlic flavor to pop (I always do). Spread this onto the bread halves.
Now it’s time for the cheese! Cut your fresh mozzarella (about 12 oz give or take) into thin slices and place onto the bread to cover as much surface area as possible. Remember, it’s going to melt so we want it to cover the entire surface of the bread. It is important to use fresh mozzarella instead of the shredded type you buy in the store. Packaged, shredded cheeses have chemicals added to prevent the shreds from sticking to each other which results in a firmer cheese that won’t melt as well. That’s why we always use fresh!
Place your cheesy bread into the oven for 15 minutes. Slice the tomatoes into thin slices and cut the fresh basil while it bakes. I always stack my basil leaves, roll them up, and cut thin portions diagonally so that it comes out in long, thin, curly strips. It really adds to the visual appeal if that’s what you’re going for.
If you don’t have balsamic glaze, now is the time to make it. Pour ½ cup balsamic vinegar into a small saucepan and simmer for about 7 minutes. You will notice it begin to thicken. Remove from heat to cool and you have yourself a nice balsamic glaze.
Once the bread is cooked and removed from the oven, top with the thin tomato slices, salt, pepper, and a drizzle of olive oil. I use Colavita olive oil, but any high quality extra-virgin olive oil will do just fine. The final touch is a drizzle of balsamic vinegar. It adds a tangy, somewhat sweet taste, so adjust the amount to your liking.
And now it’s time to eat! Cut the bread into thin slices for everyone to enjoy. I swear, there is nothing better than warm, buttery, cheesy bread topped with fresh ingredients!
Cheesy Garlic Caprese Bread
Ingredients
- 1 loaf Fresh Italian Bread
- 7 tbsp Butter Kerrygold
- 5 cloves Garlic
- 2 tbsp Olive Oil Extra Virgin
- 12 oz Mozzarella Fresh – not shredded
- 1/2 cup Balsamic Vinegar
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut bread in half lengthwise and place browned side down on baking sheet.
- Combine 7 tbsp softened butter with 5 cloves minced garlic. Add 1 tsp salt if butter is unsalted and a few dashes of garlic powder if you prefer a more robust garlic flavor. Spread onto bread halves.
- Slice your ball of mozzarella cheese (~12oz) into thin rounds and place evenly on top of bread halves. Ensure entire bread surface is covered.
- Place in oven for 15 minutes or until cheese starts to brown. Make the glaze and chop the basil in the meantime.
- Boil balsamic vinegar in a pan on high heat until thickened. Remember, it will get even thicker as it cools. I tend to simmer for 5-7 minutes and set aside.
- Stack fresh basil leaves into one pile and roll up lengthwise. Cut in small strips. The result should be thin, lengthy, curly strips.
- Cut tomato into thin slices.
- Once bread has been removed from oven, immediately top with tomato slices. Drizzle with olive oil and balsamic glaz. Season with salt and pepper and drizzle with balsamic glaze.
- Slice into edible portions. Enjoy!